Candy F 248 P, Инструкции по использованию и установке, Страница: 14 / 22

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COOKING TIPS COOKING TIPS COOKING TIPS COOKING TIPS COOKING TIPS
It is advisable not to salt meat before cooking, as salt only encourages the production of fat
which quickly spreads throughout the oven causes unnecessary smoke.
Joints of white meat, pork, veal, lamb and fish should be put into the oven cold. The
cooking time is longer than in a preheated oven, but it cooks more thoroughly at the centre
as the heat has more time to penetrate the joint.
CORRECT PREHEATING IS THE BASIS OF SUCCESSFUL CORRECT PREHEATING IS THE BASIS OF SUCCESSFUL
CORRECT PREHEATING IS THE BASIS OF SUCCESSFUL CORRECT PREHEATING IS THE BASIS OF SUCCESSFUL CORRECT PREHEATING IS THE BASIS OF SUCCESSFUL
RED MEAT COOKERY. RED MEAT COOKERY. RED MEAT COOKERY. RED MEAT COOKERY. RED MEAT COOKERY.
GRILLING GRILLING GRILLING GRILLING GRILLING : : : : :
Before inserting grilling :
Remove the meat from the refrigerator a few hours before grilling.
We advise laying it on several layers of absorbent paper : this will remove excess water
concentrating the flavour, makes it tastier and preventing it staying cold at the centre.
Add pepper and spices to the food to be cooked with a little oil. This is best done with a
wide flat basting brush. Then sprinkle with more pepper and herbs (thyme, etc.).
During cooking :
Never pierce the food during cooking even when you turn it. This lets the juice out and it
becomes dry.
Caution : Caution :
Caution : Caution : Caution :
Never use the drip tray as a roasting dish.
BAKING BAKING
BAKING BAKING BAKING
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: :
Avoid using shiny tins, they reflect the heat and can spoil your cakes. If your cakes brown
too quickly, cover them with greaseproof paper or aluminium foil.
Caution : the correct way to use foil is with the shiny side in towards the cake (dull side
out). If not the heat is reflected from the shiny surface and will not penetrate the food.
Avoid opening the door during the first 20 to 25 minutes of cooking : sponge cakes,
soufflés and brioche will tend to fall.
You can check if cakes are done by pricking the centre with a knife blade or metal knitting
needle. If it comes out nice and dry, your cake is ready, and you can stop the cooking. If
the blade come out moist or with bits of cake stuck to it, continue baking but lower the
temperature slightly so that it finishes cooking without burning.
Refer to the tables on following pages to make the first use of the appliance easier.
You can then improve it if necessary, while knowing that higher the temperature of a
cooking is, larger are the splashes which so increase the fouling of the casing and the coming
out of fumes.
It is better most of the times, to reduce lightly the temperature of cooking, even if you
must somewhat increase the cooking time.